{"id":7277,"date":"2020-06-25T11:03:50","date_gmt":"2020-06-25T15:03:50","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=7277"},"modified":"2020-06-25T11:05:00","modified_gmt":"2020-06-25T15:05:00","slug":"strawberry-drop-biscuits-nytimes","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2020\/06\/25\/strawberry-drop-biscuits-nytimes\/","title":{"rendered":"Strawberry Drop Biscuits NYTimes"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2020\/06\/merlin_173545854_5ce343dc-28e8-43ce-8b32-86cb99c9b9fc-articleLarge.jpg\" alt=\"\" class=\"wp-image-7278\" width=\"450\" height=\"360\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2020\/06\/merlin_173545854_5ce343dc-28e8-43ce-8b32-86cb99c9b9fc-articleLarge.jpg 600w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2020\/06\/merlin_173545854_5ce343dc-28e8-43ce-8b32-86cb99c9b9fc-articleLarge-300x240.jpg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2020\/06\/merlin_173545854_5ce343dc-28e8-43ce-8b32-86cb99c9b9fc-articleLarge-375x300.jpg 375w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/figure>\n\n\n\n<ul class=\"wp-block-list\"><li>1 \u00bd\u00a0cups\/190 grams all-purpose flour<\/li><li>\u00bc\u00a0cup\/50 grams granulated sugar<\/li><li>4\u00a0teaspoons baking powder<\/li><li>6\u00a0tablespoons\/85 grams cold salted butter, cut into 1\/2-inch cubes<\/li><li>4\u00a0medium strawberries, cut into small 1\/4-inch or 1\/2-inch pieces (about 2\/3 cup\/100 grams), or whole blueberries, raspberries or other diced stone fruit<\/li><li>6\u00a0tablespoons heavy cream, plus more if needed<\/li><li>\u00bc\u00a0cup\/30 grams unsifted confectioners\u2019 sugar<\/li><li><\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.<\/li><li>Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.<\/li><li>Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1\/4 cup water. Continue tossing with the fork until the dough is just&nbsp;evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.<\/li><li>Drop 6 mounds of dough (each a generous 1\/3 cup) onto the baking sheet, leaving at least 1 1\/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.<\/li><li>Add the confectioners\u2019 sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>1 \u00bd\u00a0cups\/190 grams all-purpose flour \u00bc\u00a0cup\/50 grams granulated sugar 4\u00a0teaspoons baking powder 6\u00a0tablespoons\/85 grams cold salted butter, cut into 1\/2-inch cubes 4\u00a0medium strawberries, cut into small 1\/4-inch or 1\/2-inch pieces (about 2\/3 cup\/100 grams), or whole blueberries, raspberries or other &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2020\/06\/25\/strawberry-drop-biscuits-nytimes\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[293,11,1],"tags":[162,160,344,310,346],"class_list":["post-7277","post","type-post","status-publish","format-standard","hentry","category-biscuits","category-sweets","category-uncategorized","tag-butter","tag-cream","tag-flour","tag-strawberries","tag-sugar"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7277","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=7277"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7277\/revisions"}],"predecessor-version":[{"id":7279,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/7277\/revisions\/7279"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=7277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=7277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=7277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}